Light Bites

Berry and seed energy bombs for glowing skin

8-10
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Energy bombs are perfect when you’re in need of a light snack to pep you up. Our recipe here is also teeming with nutrients that will help your skin to glow.

These berry and seed beauty bombs get their natural sweetness from the dried berries, sultanas and dates. Dates help to give the recipe ‘stickiness’ here too, binding the ingredients together. They’re also high in fibre and great for supporting our digestion, and contain helpful minerals such as magnesium (good for supporting sleep) and vitamin B6 (helpful for supporting mood).

Pumpkin seeds are a star ingredient in our energy bombs and are super helpful for supporting healthy skin. These powerhouses are high in zinc, and this mighty mineral is not one to be ignored when it comes to our beauty routine.

Approximately 5% of our total zinc content is found in our skin. Here, this mineral helps to build elastin and collagen fibres. These gravity-defying building blocks support the underlying structures of the skin. This helps to keep skin plump, firm and lifted.

Make a batch of these beautifying energy bombs and store in an airtight container for up to a week. You’ll always have a healthy snack to hand!

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Ingredients

  • 15g pumpkin seeds
  • 15g sunflower seeds
  • 10g sesame seeds
  • 30g unsweetened dried sour cherries
  • 30g unsweetened dried cranberries
  • 20g barley flakes
  • 25g sultanas
  • 50g dates, stoned
  • Pinch sea salt
  • Squeeze orange juice

Method

  1. Put the pumpkin seeds, sunflower seeds and sesame seeds into a frying pan and place over a medium heat. Cook for 3-4 minutes until the sesame seeds start to pop and the sunflower and pumpkin seeds turn golden.
  2. Tip the seeds into a food processor and add the sour cherries, cranberries, barley flakes, sultanas, dates and sea salt. Whizz to combine the ingredients together, scraping the mixture down halfway through. Add the orange juice and whizz again until the mixture starts to come together.
  3. Tip the combined mixture into a bowl or on to a board and divide it into eight to ten evenly sized pieces. Roll each piece into a ball, then transfer to a small airtight container to store.